Coconut Chili Salmon

This sauce also works really well for chicken or white fish. I usually reserve some of the sauce to add to the side dish if serving rice or potatoes. The creaminess makes a great base for mashed potatoes.

Sauce

1 cup coconut milk

1 tbsp chopped green chilies (I love the canned ones that you find in the Mexican isle- they have a very distinct flavor that works really well with coconut milk)

1/2 inch piece ginger finely chopped

1 tsp soya sauce

1 clove garlic finely chopped

Sprinkle of dried red chilies

salt & pepper

Mix everything together

Preparation

Lay the salmon in a flat bottom casserole dish and cover with sauce. Bake Covered until salmon is fully cooked but tender (about 325 F for 10-12 min depending on thickness of pieces).